Why You’ll Love This Recipe

I make this pie every spring when rhubarb shows up at the market, and it never fails to disappear fast. The tart rhubarb and sweet strawberries are a perfect match, and a little cornstarch and tapioca keep the filling thick enough to slice cleanly instead of running across the plate. The all-butter crust is flaky and golden, and the lattice top lets the filling bubble up beautifully. It takes a little patience, but most of the work is hands-off, and the result is a pie that looks and tastes like it came from a farmhouse kitchen.

Ingredients

For the all-butter pie crust

300 g (2½ cups) all-purpose flour, plus extra for dusting
1 tbsp granulated sugar
1 tsp salt
225 g (1 cup) cold unsalted butter, cubed
120 to 180 ml (½ to ¾ cup) ice water

For the filling

450 g (1 lb) rhubarb, trimmed and sliced into 1 cm (½ in) pieces (about 4 cups)
450 g (1 lb) fresh strawberries, hulled and quartered (about 3 cups)
150 g (¾ cup) granulated sugar
3 tbsp cornstarch (cornflour)
1 tbsp quick-cooking tapioca (optional, for extra thickening)
1 tbsp lemon juice
1 tsp vanilla extract
Zest of ½ lemon
Pinch of salt
1 tbsp cold unsalted butter, cut into small pieces

For the finish

1 egg, beaten with 1 tbsp milk or cream
1 tbsp coarse sugar

Directions

Make the dough. Whisk the flour, sugar, and salt in a large bowl. Cut in the butter with a pastry cutter or your fingertips until the pieces are pea-sized.
Add the water. Sprinkle in ice water a few tablespoons at a time, mixing until the dough just holds together when squeezed. Don’t add more than you need.
Chill the dough. Divide the dough into two discs, with one slightly larger, then wrap and chill for at least 1 hour.
Prepare the filling. In a large bowl, toss the rhubarb and strawberries with the sugar, cornstarch, tapioca, lemon juice, vanilla, zest, and salt. Let the mixture sit for 15 minutes while you roll the dough.
Heat the oven. Place a baking tray on the lower rack and preheat to 220°C (200°C fan / 425°F).
Roll the bottom crust. On a floured surface, roll the larger disc into a 30 cm (12 in) circle and fit it into a 23 cm (9 in) pie dish, leaving the overhang in place.
Fill. Spoon in the fruit and its juices, then dot the top with the cold butter pieces.
Make the lattice. Roll the second disc and cut it into 2 cm (¾ in) strips. Weave them over the filling in a lattice pattern, trim the edges, then fold the bottom crust over and crimp to seal.
Chill briefly. Refrigerate the assembled pie for 20 minutes so the butter firms up again.
Brush. Brush the lattice and edges with the egg wash and sprinkle with coarse sugar.
Bake. Place the pie on the hot tray and bake for 20 minutes. Lower the oven to 180°C (160°C fan / 350°F) and bake for another 40 to 45 minutes, until the crust is deep golden and the filling is bubbling thickly. If the edges brown too quickly, cover them with foil.
Cool. Cool the pie for at least 3 to 4 hours before slicing so the filling can set fully.

Servings and Timing

Serves: 8 to 10 slices
Prep time: 45 minutes
Chilling time: 1 hour 20 minutes
Bake time: 1 hour to 1 hour 5 minutes
Cooling time: 3 to 4 hours
Total time: about 6 to 7 hours (mostly hands-off)

Variations

Crumble topping: Skip the lattice and top with a mix of 100 g flour, 75 g oats, 75 g brown sugar, and 75 g melted butter.
Ginger kick: Add 1 tsp ground ginger or 1 tbsp finely grated fresh ginger to the filling.
Orange zest: Swap the lemon zest for orange zest for a softer citrus note.
Strawberry-only: Replace the rhubarb with more strawberries and reduce the sugar to 100 g.
Mini pies: Bake the filling in a muffin tin with small crust circles for 25 to 30 minutes.
Store-bought crust: Use two ready-made crusts when you’re short on time.

Storage and Reheating

Store the pie loosely covered at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, warm slices in a 160°C (325°F) oven for 10 to 15 minutes to bring back the crisp crust. You can freeze the unbaked pie for up to 3 months and bake it straight from the freezer, adding 15 to 20 minutes to the baking time. Baked pie can also be frozen for up to 2 months, then thawed overnight in the fridge and reheated before serving.

FAQs

Why is my pie filling runny?
It was most likely cut too soon, or the thickener was too little. Let the pie cool completely, and make sure the filling is bubbling thickly in the center before you take it out of the oven.

Can I use frozen rhubarb and strawberries?
Yes. Don’t thaw them, and add an extra tablespoon of cornstarch since frozen fruit releases more liquid.

Do I need to peel the rhubarb?
Not for young, thin stalks. If the stalks are thick and stringy, peel off the outer strings.

How do I keep the bottom crust from getting soggy?
Bake on a preheated tray in the lower part of the oven, and use a metal or ceramic pie dish rather than glass if possible.

Can I make the pie ahead?
Yes. Assemble it and freeze it unbaked, or bake it the day before and reheat before serving.

Why did my crust shrink?
The dough was likely overworked or not chilled enough. Handle it gently and rest it before baking.

Conclusion

This strawberry rhubarb pie is one of my favorite ways to celebrate spring, with its flaky crust and sweet-tart filling in every bite. It’s a little project, but it’s well worth it for the first slice, especially with a scoop of vanilla ice cream on the side. I hope it becomes part of your seasonal baking traditions, too.

Strawberry Rhubarb Pie

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A classic double-crust strawberry rhubarb pie with a flaky, golden butter crust and a bubbling, jammy filling that balances sweet strawberries with tart rhubarb. A timeless spring and summer dessert, perfect with a scoop of vanilla ice cream.

Author: Laura
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5 hours 30 minutes
Yield: 8 slices
Category: undefined
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

For the crust, whisk the flour, sugar, and salt together in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Drizzle in 1/4 cup of ice water and stir with a fork. Add more water a tablespoon at a time until the dough just holds together when pinched.
Divide the dough in half, shape into two discs, wrap in plastic, and chill for at least 1 hour.
Preheat the oven to 425°F (220°C) with a rack in the lower third. Place a baking sheet on the rack to catch drips.
On a lightly floured surface, roll one disc into a 12-inch (30 cm) circle and fit it into a 9-inch pie dish, leaving the excess hanging over the edge.
In a large bowl, gently toss the rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10 minutes.
Pour the filling into the crust and dot with the cold butter pieces.
Roll out the second disc and cut into strips for a lattice, or leave whole and cut several slits for steam vents. Place over the filling.
Trim and fold the edges under, then crimp to seal. Chill the assembled pie for 15 minutes.
Brush the top crust with egg wash and sprinkle with coarse sugar.
Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for another 35 to 40 minutes, until the crust is deep golden and the filling is thick and bubbling through the vents.
If the edges brown too quickly, cover them with strips of foil or a pie shield.
Cool the pie on a wire rack for at least 3 hours before slicing, so the filling can set.

Notes

Keep the butter and water very cold for the flakiest crust.
Cornstarch thickens the juicy filling; do not skip it, and wait until the filling is bubbling thickly to know it is done.
If using frozen fruit, do not thaw; toss it with the cornstarch and add 10 to 15 minutes to the bake time.
Cooling for at least 3 hours is essential for clean, neat slices.
Trim the rhubarb leaves completely, as they are toxic; only the stalks are edible.
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices at 325°F (165°C) for 10 minutes.
Unbaked assembled pie can be frozen for up to 3 months; bake from frozen, adding 15 to 20 minutes.

Nutrition

Serving Size: 1 slice
Calories: 455
Sugar: 27 g
Sodium: 330 mg
Fat: 24 g
Saturated Fat: 15 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 75 mg